Proper storage marinated chicken and steak tips

Discussion in 'Food & Cooking' started by cupofryce, Jul 22, 2016.

  1. cupofryce

    cupofryce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Sous Chef
    Hello.I have recently started working in a sports bar and the kitchen manager stores his marinated chicken breast(zesty italian dressing) for almost 2 weeks. Steak tips (flap meat) in an apricott marinade for 3-4 weeks.. Is this proper storage life ..the walkin is at 34 degrees..Thanx
     
  2. teamfat

    teamfat

    Messages:
    3,985
    Likes Received:
    387
    Exp:
    I Just Like Food
    Are you talking raw or cooked?

    mjb.
     
  3. cupofryce

    cupofryce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Sous Chef
    Raw..i dont understand how long slow moderate customers right now
     
  4. french fries

    french fries

    Messages:
    5,196
    Likes Received:
    320
    Exp:
    At home cook
    Does it really matter? /img/vbsmilies/smilies/eek.gif

    Keeping chicken for 2 weeks and steak for 4 weeks, wether raw or cooked... sounds like playing with fire to me. I wouldn't eat in that restaurant. 
     
    flipflopgirl likes this.
  5. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    397
    Exp:
    Retired Hospitality
    FF gave you your answer so I am going to give you some advice.

    This is basic food safety 101.
    Maybe you are working in some backwoods location that never gets a visit from some sort of entity that monitors your sanitation practices but my advice is to take a certification course for whatever passes for Serv-Safe in your locale.
    Even online would be better than nothing.

    This class will really open your eyes so be ready to be horrified by the lack of sanitation re the rest of your workplace.
    Then either give it a deep clean or find another position as you are just as guilty as the KM if someone gets sick and possibly dies.

    Look up food borne illnesses on line for a small peek into what you are serving.

    mimi
     
  6. cupofryce

    cupofryce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Sous Chef
    Thanks for the 101..I just needed to validate the correct time frame..i am now going above the knuckle head and going to the owner...
     
  7. chefbillyb

    chefbillyb

    Messages:
    2,076
    Likes Received:
    417
    Exp:
    Professional Chef
    Im almost all cases you marinate chicken for flavor and beef for tenderness. Remember I said almost always and in most cases. The other maybe teriyaki and a few others. There is no reason to marinate chicken longer than a few hours up to 24 hours. If it's an acidic marinade it will be a short period of time. Again, your not looking to tenderize, your looking to flavor. The beef can go longer because your trying to tenderize. If you tenderize to long you may pick up to much of the marinade flavor in the meat. Another method would be when making sauerbraten All that being said, when you make corned beef you will brine the meat for weeks at a time. I would ask the chef what their reasoning is for marinating these for as long as they do. You can ask this question without challenging his/her theory. 
     
  8. millionsknives

    millionsknives

    Messages:
    2,423
    Likes Received:
    367
    Exp:
    Professional Caterer
    Unless you're dry aging steak or something there is no reason to keep meat in the fridge that long. 

    If the turnover in this place is slow,  Freeze your meat and thaw/marinade daily for the next day.   Don't leave a tub of marinaded chicken in the fridge 2 weeks that's just gross.
     
  9. flipflopgirl

    flipflopgirl

    Messages:
    4,436
    Likes Received:
    397
    Exp:
    Retired Hospitality
    Sorry was not my intent (nor my place) to school a sous .
    I just get passionate when this sort of subject comes up....having been a victim of improper sanitation before.
    The experience left me a bit rabid .

    I had driven from Dallas to San Antonio to attend a corporate meeting and had planned to head home when it broke up.
    A lovely cold buffet of salad type offerings was rolled in at mid day.
    Pretty sure it was the fruit salad with a lemon poppyseed dressing.
    Was kinda tangy but otherwise delish.
    Made it to Austin when it hit.
    I pulled into a hospital ER and ended up spending 3 days as a guest of Breckenridge hospital.
    Still gag when I see that dressing offered as a choice lol.

    mimi
     
  10. cupofryce

    cupofryce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Sous Chef
    working in some backwoods location that is soo true the kichen manager is deep from down south no proper respect for food sanitation...I have worked in many corps and family owned restraunts and shelf life for chicken was 3-4 days day or 2 longer for steaks ..most were biovac and frozen then thawed..thanks for the respect and knowledge
     
  11. cheflayne

    cheflayne

    Messages:
    4,122
    Likes Received:
    485
    Exp:
    Professional Chef
    Some chefs from deep down south and some chefs working in backwoods locations know proper respect and sanitation. Where we are from and where the location of our work is not an indication of knowledge. That is shown through our work. ;~)
     
  12. cupofryce

    cupofryce

    Messages:
    7
    Likes Received:
    10
    Exp:
    Sous Chef
    I totally agree i pride myself on the food I make and serve this is why i asked about the storage time,some people just look at being a cook as a paycheck.